The Giordano Remo farm was founded around the year 2010, when the owner himself, resident in Turin but originally from Caraglio, with the maternal root of Monterosso Grana, decided to take over his activity as a musical agent, to take over, in the true sense of the word, the family land. The initial subsistence cultivation, sees slowly adding 4 cows, from which comes the meat and a little milk to make fresh tumes, after weaning calves, before there are always them.

Two donkeys to complete a good management of the pasture, the cultivated land slowly expands, the small farm "Lou Porti" is opened but only by reservation and when in summer Remo is not completely absorbed by the hay! Remo's mother helps him in the kitchen, his father takes care of the cows, slowly the company takes shape. Lou Porti in Occitan means porch which is the building itself, originally a storage for tools that is renovated over the years by the family and finds its "last" declination in the farm.

There are some people next to Remo, especially in the management of the kitchen. One of the last, before leaving for France, is Alseni, a great friend. Together with his skills and attention to the choice of products, they begin to lay the foundations for the philosophy of Porti.Cibo km zero, you can observe the garden from the windows of the interior, what is not produced is purchased in the valley from small farms, wheat is grown, bread is made with sourdough and flours exclusively type 2, new crops are experimented. Good, healthy and ethical. The last in order of arrival is Marzia, a town from birth who has slowly decided to leave her job, totally in another area, and the city to come and live in the mountains, with all the difficulties and vicissitudes ... but also joys .. of the case. Together we continue the path taken, we produce slowly more, we produce the first transformed, we become part of the WWOOF and we host the first guys and we know many other realities, the first employee Sofia arrives and then Buba together, we experiment with new crops and new processing methods, in particular the animal traction that, in respect first of all of the good Sans Souci and the soil, it is one of the most environmentally friendly practices. Collaborations with other companies in the valley begin to be born, we work together and produce together, the Ingrana Network Contract is born, which today has just been born and we hope it will have a long journey.

In December 2019 our 3 hospitality rooms are inaugurated, "Margherito, Giaousè and Barbo", respectively grandmother, grandfather and uncle of Remo who lived here, the hens will arrive

inside an orchard here in the valley, guests of the farm L'Ostal